Olive oil is of the utmost importance in Jordanian cuisine: it adds a special flavour turning plain dishes into delicacies—even a piece of bread tastes somewhat incredible with a few sprinkles of magic liquid. Fresh olives, especially, deserve their own spotlight. They are found in abundance during olive harvest season between mid-October and mid-November.
If you are not a real fan of olives themselves, you might still enjoy the authentic process of harvest, which has recently become available for tourists. Local farmers Pella, Umm Qais, Ajloun, and many others welcome travelers who want to engage in the traditional activity and at the same time experience a part of local culture.